PIRATE'S PIRI PIRI
PIRATE'S PIRI PIRI
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Inspired by the old spice routes rounding the Cape, Pirate’s Piri-Piri is a fiery fermented chilli sauce.
Bird’s eye chillies, garlic and preserved lemon were fermented for three weeks before being cooked with smokey spices, to create a bold sauce with bright, deep savoury flavour and an up-front heat.
How we're using it
This sauce is great for basting chicken or beef and adding it to a Portuguese roll with some lettuce and pickled red onions. It's also delicious straight up with homemade chips, just watch out for that up-front heat!
How we made it
Every batch of Pirate’s Piri-Piri starts with Bird’s Eye chillies, garlic, onion and red pepper, all chopped and vacuum fermented for three weeks to slowly develop flavour, heat and natural acidity.
To build even more depth, lemons were separately preserved with salt, black peppercorns and bay leaves before the softened lemon peel was blended into the sauce for a bright citrus finish and subtle fermented complexity.
Four whole bulbs of garlic were also roasted until soft, sweet and caramelised, then blended into the final batch to add richness and a deeper savoury character.
The sauce is finished with smoked paprika, vinegar and carefully balanced seasoning before being bottled by hand.
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